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Coconut Pie Recipe
Coconut Pie Recipe photo by Taste of Home

Coconut Pie Recipe

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5 15
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Watching my mother cook from scratch, I hardly knew that anything was available "pre-made" until I'd left home. One of Mom's best desserts is her creamy old-fashioned coconut pie. A rich slice is true comfort food. —Mary McGuire, Graham, North Carolina
TOTAL TIME: Prep: 10 min. Bake: 50 min. + cooling
MAKES:6-8 servings
TOTAL TIME: Prep: 10 min. Bake: 50 min. + cooling
MAKES: 6-8 servings

Ingredients

  • 1-1/2 cups milk
  • 1 cup sugar
  • 3/4 cup flaked coconut
  • 2 eggs, lightly beaten
  • 3 tablespoons all-purpose flour
  • 1 tablespoon butter, melted
  • 1/4 teaspoon vanilla extract
  • 1 unbaked pastry shell (9 inches)

Nutritional Facts

1 serving (1 slice) equals 331 calories, 14 g fat (8 g saturated fat), 68 mg cholesterol, 176 mg sodium, 47 g carbohydrate, trace fiber, 5 g protein.

Directions

  1. In a large bowl, combine the milk, sugar, coconut, eggs, flour, butter and vanilla. Pour into pie shell.
  2. Bake at 350° for 50 minutes or until a knife inserted near the center comes out clean. Cool to room temperature. Refrigerate leftovers. Yield: 6-8 servings.
Originally published as Coconut Pie in Taste of Home April/May 1995, p35

Nutritional Facts

1 serving (1 slice) equals 331 calories, 14 g fat (8 g saturated fat), 68 mg cholesterol, 176 mg sodium, 47 g carbohydrate, trace fiber, 5 g protein.

Reviews for Coconut Pie

AVERAGE RATING
   (17)
RATING DISTRIBUTION
5 Star
 (17)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Aug. 30, 2015

"Better than my mothers recipe. That says a lot, because hers is delicious."

MY REVIEW
Reviewed Jun. 10, 2015

"I used coconut milk and toasted the coconut and I also did exactly what reviewer delowenstein did. The results were fantastic!! I will definitely make this again. We loved it."

MY REVIEW
Reviewed May. 16, 2015

"this recipe is super easy and very good. I used a "pat in the pan" crust (originally called Mazola pie crust) and it worked fine, although a traditional crust would have been better in my opinion. This is a "custard" type pie and a nice change from the pudding type coconut pie recipes."

MY REVIEW
Reviewed Apr. 8, 2015

"Followed the recipe as written. Very good indeed! Everyone loved it! I used fat free milk (that's all I had). Definitely will make again!"

MY REVIEW
Reviewed Mar. 31, 2015

"I used this recipe for the first time as I was using coconut for this week's challenge on Cook's Corner with Coconut! I'd used 1-1/2 cups 2% milk since I'd had that on hand! What I'd done was beat the eggs, then add the milk, sugar, vanilla, flour, melted butter which I again beat with a wire whisk attachment. I just stirred IN the flaked sweetened coconut. I used a prepared 9" unbaked pastry shell and I baked 50 minutes on a baking sheet at 350o F. or until a knife inserted near center came out clean. Please note that filling tested clean when a knife was inserted. The filling WAS jiggly, but should set as pie cools! Thank you for sharing this recipe! delowenstein"

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